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Cappuccino Brownies with White Chocolate Sauce


White Chocolate Sauce

  • 2/3 cup whipping cream
  • 1/4 cup brewed Cafe Godiva Special Roast (at room temperature)
  • 5 ounces imported white chocolate, chopped
  • 1/8 teaspoon ground nutmeg


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 1/2 ounces unsweetened chocolate, chopped
  • 2 tablespoons brewed Cafe Godiva Special Roast (at room temperature)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2 cup chopped toasted hazelnuts (skin removed)
  • Bittersweet chocolate curls
  • Confectioners' sugar


  1. White Chocolate Sauce: Bring cream and Cafe Godiva Special Roast to simmer in heavy small saucepan. Add chocolate; stir over low heat until smooth and mixture begins to thicken. Add nutmeg.
  2. Note: This can be made one day ahead. Cover and chill. Before serving, stir over low heat just until melted.
  3. Brownies: Position a rack in the lower third of the oven and preheat to 350 degrees F. Line a 9-inch square baking pan with 2-inch high sides with foil, overlapping the sides. Butter and flour the foil.
  4. Stir the first four ingredients in a heavy medium saucepan over low heat until smooth. Cool slightly.
  5. Whisk in 1 1/2 cups sugar and the eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until a wooden pick inserted into the center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
  6. Using the foil sides as an aid, lift the brownie from the pan. Fold down the foil sides. Using a 3 3/4-inch round cookie cutter, cut out 4 rounds, reserving the scraps for another use. Place one brownie on each plate. Cover with chocolate curls. Spoon the warm sauce around the brownies. Sift sugar over each serving.